Bast1nda
Please help me with advice!
My can of ghee began to mold from one corner of the top. Fresh butter, a month as a relative of my husband handed it over, I put it on and didn’t touch it yet, I still have ghee "president" I’m using it for now. I opened it to check, and there it grows moldy ((((I was upset of course, sorry for the product. It's in the fridge.
Can I fix it somehow, well, overheat it? Or is it all just for a waste already? Thank you in advance!
Irina Dolars
Natalia, I don't know what they will advise you, but I would throw it away. Sorry. But...
We see only the tip of the "iceberg". Mold has large, so to speak, roots
Bast1nda
Irina Dolars, thanks, Irina! I also tend to this, I looked again, it's a pity of course. But, apparently, in the dacha conditions, something in the process / technology went wrong during cooking. (Makes a relative of her husband at the dacha from farm raw materials ..... eh, it was necessary to melt right after her ...).
Well, okay, so it must be so!
Taia
Bast1nda, I would remove the formed mold. Then I would taste the butter. If there is no unpleasant aftertaste and bitterness, I would melt it. And in the freezer. Well, then in baking, in dishes where butter is fried.
Bast1nda
Taia, I just want to deal with him today! There is mold in one corner for some reason, apparently one part of the protein was not removed. In general, I will look at him.
Yet again Irina Dolars, rightly says, the mold very quickly penetrates the body of the product. I read - will they be destroyed during heat treatment ...
Bast1nda
Girls, and if you reheat it again, then according to the scheme "like the first time"? or are there any features?
Rattatosk
Quote: Alienka

Can I make Charlotte cream with frozen yolks
After thawing, the yolks retain their properties, so I think you can. At least I put them in biscuits.
But I do not recommend freezing the yolks "as is", when defrosting they can take in lumps. I add sugar: for 1 yolk - 1 tsp. sugar and beat lightly, with a whisk. The main thing is that the yolk is all gone! It is better to defrost in the refrigerator compartment, but you can also at room temperature. Further, as with a regular yolk.
Bast1nda
Yes, .... it looks like my throwing is over! I cleaned the oil with a supply, put it on the stove and I safely overturned the ladle of oil, I was lucky that everything spilled out on its side not on me or the floor, but on the surface of the kitchen set.
What I want to say. I did a little investigation on this oil.
Firstly, it is made from homemade sour cream, which already requires a certain skill, I suppose, it was not just melted butter and drained unnecessary fractions ..
Secondly, a lot of white lumps remained at the bottom as butter melted. From which I concluded that just not everything was assembled with high quality. Well, please, the cook is almost 80 years old, plus the country kitchen ..... in general, most likely, the cooking technology of the product was violated, so after kindling it smelled sour, not creamy.
Irina Dolars
Natalia, well, everything was resolved ...
It's a pity, of course, but health is more important
Bast1nda
Irina Dolars, yes Irina, I wrote, so it should be))))) And okay, at least not on myself, but to the side! True, she threw the towel right away, it selflessly took over the main portion of the hot oil.

And again I am for advice.
I often bake pies and with different doughs I get a void in a pie - a hollow. What am I doing wrong?
How to get rid of the air inside the pie? I want the filling to be crumb. What needs to be tweaked? The crust is always tough, I cover it with a linen towel afterwards to soften.Maybe I'm overexposing? How to achieve softness and so that the filling is surrounded by dough inside? I hope I describe it clearly, but all of you that I see read such pies. It means that I am doing something wrong, but I cannot figure it out myself.
You bake at what temperature and how long it takes - well, at least approximate.
Let's say 30 minutes at 175 degrees (top + bottom) is it a lot or a little?
Crochet
Quote: Bast1nda
Let's say 30 minutes at 175 degrees (top + bottom) is it a lot or a little?

Natul, for my oven this is sooo much ...

I bake pies at 160 gr., Top-bottom + convection, maximum (!) 15 minutes ...

If I start baking with a cold oven, then I bake no more (!) 10 minutes) ...

Quote: Bast1nda
with a different test, I get an emptiness in a pie - a cavity

IMHO Rolling the dough too thin ...
Svetta
Bast1nda, I agree with Krosh, the pies are baked for 15 minutes at 175 degrees. If the crust turns beige on the bottom, then the pies are ready, even if the top is pale. You can turn on the grill and brown it for a couple of minutes.
And about the voids in the pies, I agree with Krosh. The wetter / juicier the filling, the larger the void inside.
Inusya
Quote: Rattatosk

After thawing, the yolks retain their properties, so I think you can. At least I put them in biscuits.
But I do not recommend freezing the yolks "as is", when defrosting they can take in lumps. I add sugar: for 1 yolk - 1 tsp. sugar and beat lightly, with a whisk. The main thing is that the yolk is all gone!

Just today I wanted to ask this question, but they just answered. Urrya!
My son drains the yolks from the omelettes, and I don't know what to do with them. Started to freeze.
But I forgot that I was once advised something add to the yolks so that they do not clump after defrosting. I forgot that for the life of me.
And here is just the answer - for me !!!
The only pity is that in the freezer there are already frozen "as is" - three dozen for sure: girl_sad: ...
I don’t know where to use them. Don't throw it away ...
Or if you defrost it and grind it into a dough with sugar, can it work?
Lika_n
Inna, boil the custard .. and there is already either for the cake - pancakes - or ice cream
Rattatosk
Quote: Inusya

Or if you defrost it and grind it into a dough with sugar, can it work?
I think you can try to grind with sugar. Most likely, small lumps will remain, but they may not be noticeable in the dough.
Or try it in custard, just strain through a sieve and everything will turn out well
Inusya
I have already tried it in ice cream ... I ate just today ... I chewed lumps ... I thought they would boil up and grind ... but no.
I'll try another cream ...
Thank you. Now at least I will freeze the next games.
Rita
Inusya, for the disposal of yolks there is also such a recipe https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=432941.0
But not for the frozen ones.
Inusya
Ritus, I read it, thank you, it's tempting to try it!

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